Description
Indulgent dessert combining caramel cake, smooth custard, and chocolate glaze.
Ingredients
Scale
- 1 box (about 15 ounces) caramel cake mix
- Water, oil, and eggs as called for on cake mix package
- 4 cups milk
- 1 cup sugar
- 1/2 cup all-purpose flour
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 4 tablespoons butter
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- Chopped nuts or crushed caramel candies (optional)
Instructions
- Bake the caramel cake according to package directions in a 9×13 inch baking pan. Let the cake cool completely.
- In a saucepan, whisk together milk, sugar, and flour until smooth. Add egg yolks and whisk until combined. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Boil for 1 minute, then remove from heat. Stir in vanilla extract and butter, then cover with plastic wrap and let it cool completely.
- Once the cake has cooled, cut it in half horizontally to create two thin layers. Place one cake layer in the bottom of the pan and spread the cooled custard evenly over it.
- Place the second cake layer on top of the custard.
- In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each, until the chocolate is melted and smooth. Pour the chocolate glaze evenly over the top cake layer.
- If desired, sprinkle with chopped nuts or crushed caramel candies. Let the cake chill in the refrigerator for at least 2 hours before serving. Cut into squares.
Notes
Let the cake cool completely before adding the custard for better layering. Customize toppings as you like.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: caramel, custard, dessert, squares, chocolate glaze